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quote: Unfortunately, everyone has to draw the line somewhere. I only eat free rang and organic meat...but I know it is still killed of course. I try to work to improve slaughterhouse conditions, but other than not eating meat at all (which I don't personally think is healthy and that is just MY opinion, which on one need follow--heck, even my husband is a vegetarian), I don't see how we can avoid it totally. I try to ensure the animal at least leads a cruelty-free life to the exent humanly possible, but I do realize they will face slaughterhouse. The emus aren't killed for the oil and vanity, but (I think) for their meat. But I TOTALLY understand those who choose not to use it! I also think PETA is a bit overboard. I believe they think horseback riding is cruel... | ||||
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quote: Yes, that is what is important to me! It is nature for animals to kill each other, but humans don't have to TORTURE the animals before they kill them. THAT's what irks me! I agree with Deb that it is not natural to humans or healthies for them to be vegetarian. Your diet ends up too high glycemic and carbo loaded (which is high glycemic.) I doubt centurians are vegetarians. But I do respect vegetarians--my husband is one! Luckily, he is not vegan so i find ways to get protein into him! | ||||
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All I can say is I agree with you 100%. I Totally support someone's choice to be vegan or vegetarian, but I don't think it's healthy, nor is it the way of nature. And SOY is the WORST product ever foisted on the human population by greedy coroporations who didn't know what to do with all the byproduct left after margarine (made from soy oil) became all the rage. (Now it's a known deadly trans fat!) Soy is barely digestible! There are groups lobbying to ban its use in welfare programs as baby formula. Babies on soy are like taking birth control pills b/c of the estrogen content! It causes thyroid disfunction. The Japenese discovered a long time ago that soy was not digestible unless it was fermented for 2 years. Yes, 2 years. Think the products on the shelves in the stores have been fermented 2 years? Research how they extact soy products and soy protein. It is awful and I won't go near the stuff. quote: | ||||
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<Maya> |
The Japanese have the longest life expectancy in the world and soy is part of their dietary for years http://www.arthurhu.com/index/lifeexpe.htm | ||
<Maya> |
Deb, Do you have a website link of that studies? | ||
Tangal - I'm curious - I'm an Aussie and, until I'd first heard of emu oil (when I first heard of skinbio) a number of years ago, I didn't even know that emu products were used, let alone farmed. So - here's a question - I've seen menus with crocodile and kangaroo meat but I've never seen or heard of anyone eating/buying/cooking emu meat and yet these farms supposedly use the meat for consumption. Who eats emu meat? How it is prepared? Is it perhaps for pet food? I'm stumped. Thanks, Julie | ||||
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Emu is sold in the states as a "specialty" meat - simular to Alligator etc. Its not normally available in standard Grocery stores. But can be purchased in specialty butcher shops and online. It is more commonly seen in resteraunts, that serve unique or specialty meat meals. It is not commonly available, all over the USA. I have really only seen it in larger metropolitian citys, in specialty resteraunts. Or directly from meat farms, which often sell to their local community areas. But it is still not a widely popular item, compared to beef, chicken, pork etc. Though many people try it for the "unique" facter, and may continue to consume it for the health benifits. It is prepared much like lean beef, steaks, burgers, on the grill etc. It is supposed to be very benificial, as the meat is a heart friendly, high protein meat source. I dont remember all the "benifits" But any site that sells EMU meat products, generally list them all. I think it is supposed to be a good option for people who like "red meats" but want to limit them in their diet. Emu has a red meat taste, but less of the problems associated with high consumption. Definately not a pet food product, as it is expensive, and would be to costly per/pound as a pet food item.This message has been edited. Last edited by: Tangal, | ||||
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This link lists some of the nutrient levels, compairing Emu to Beef, and other exotic meat sources. http://www.emusingsecrets.com/meat.html?source=overture | ||||
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Glad to see that I there is someone out there that believes me about the soy dangers! I think my husband grows weary of me constantly going on and on about how to eat right! Deb, do you think it's sufficient to take the high EPA/DHA gels or is there something else in the fish? (Besides the fact that the Japanese are avoiding red meats and using fish as their protein sources.) My understanding is that it is the EFAs in the fish. My other question is regarding the Japanese eating low glycemic. I know they eat tons of WHITE rice, which is high glycemic. But I also read that stirfrys are low glycemic. I assumed they meant the stirfy part, not the rice. Does the high fish and veggie ratio to rice bring the glycemic load down for the average Japanese dish? I stopped making rice for my husband and only cook brown basmati for him or give him sprouted bread with dinner-if I give him any grains at all! | ||||
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I laughed as soon as i heard the story on CNN about higher grains in the new pyramid. The cereal industry must really be padding the pockets of this administration. | ||||
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Hi Tangal, Wow, you learn a new thing every day. Thanks for the info. Nothing about eating emu meat in Oz? Do you think that all emu meat from Oz is exported to the States as a specialty food? I'm just wondering - cos if there are a number of emu farms, seems quite a bit - where is the demand. Surely not just specialty restaurants in more metropolitan areas of the States. I had no idea people at that bird, except for indigenous Australians of course. cheers Julie | ||||
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ROFLMAO... Deb, I LOVE the way you laid out Bio_101. I was hollering "You go girl!" halfway through your first post. Priceless. And everything you said was right on the money. Boy, did s/he have it coming. And, while I respect the good manners of everyone here on this board, and I think it's great that everyone's so respectful of other opinions, I just wanted to say that it's my opinion that Bio_101 was nothing more than an internet TROLL, with no advanced degrees in anything except maybe outdated disinformation. I thought the soy question was resolved back in the late '90's, for example. If I had a quarter for every self-righteous vegan militant I'd run across in my career as a massage therapist who was spouting that "holier and healthier than thou vegetarian" tripe I'd be a rich woman. And PLEASE don't anyone think that I am down on vegetarians...I AM NOT and respect the lifestyle 100%. I have several vegetarian friends, and I've even tried it myself. It's a very personal choice. But I listen to my body, and it literally makes me sick and tired if I go vegetarian for more than a couple of weeks. And I know there are a lot of people like me out there. A great deal of what vegans say to justify their lifestyle choice and attempt to foist it upon others is pure myth and outright fabrication that has take on a life of its own just from sheer repetition. I'm only saying all this because some seemed to be concerned about respecting Bio_101's feelings...and judging from the content and tone of her message, she's not worth it. She in all probability lied about her qualifications and showed a pro (Deb) no respect at all. Thus, she revoked her claim to any that may have been accorded her. And thanks to everyone who posted about emus! I learned so much from this one post! | ||||
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Well I really can't comment about Australia, the resteraunts, or the inport/export issues. Since I have never been there. So I dont really know anything about that market. It may be a completely different market. I can assure you though Emu is eatten in the USA in a number of places. I have seen it personally in different cities and areas.This message has been edited. Last edited by: Tangal, | ||||
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No worries Tangal, it was just a comment after reading Julies post. On the subject of emu oil. As posted before I am not in favour of it for ethical reasons, however I have ended up with a sample pot, not sure if I ordered it or it just came as a sample. I have been using it out of curiousity after all the recommendations, I find it a bit thick and oily in consistancy and the smell puts me off a bit too, but I have to say I do have a very sensitive nose and smells really impact on me. I don't like night eyes smell either although getting used to it. The emu oil just smells like an animal product to me which I guess is no surprise considering it is. LOL I doubt I would order it again. Think I'll stick with squalene. Just my opinion. | ||||
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<Maya> |
I have 2 Emu Oils here, one is SB brand and the other I bought off Platinum. I find the SB's ones has a strong smell and the other doesn't quite as strong and these two have different color the SB's ones is orangy yellow-ish and the other kind of cream-ish. | ||
Hi Tangal, Oh I certainly don't doubt what you're telling us about emu meat being eaten in the US, my comments (and no doubt Lady Latte's comments also) are more related to us Aussies wondering why the meat is eaten overseas, but not in Australia and Australians (in Australia anyway) aren't even aware that emu meat is eaten anywhere else in the world. This seems very strange to me (and probably to the Lady, too). Which brings me back to my own wonderings - where is the meat from the Aussie emu farms going? I'm talking out loud here - is it all getting exported to the States? there are also emu farms in the States, I think. I guess I just would have imagined that the US farms would supply the US meat. But yes, emu "by-products" in Oz - well I haven't lived there for a long time, though I visit, are there other products besides the oil for sale there? I guess I'm not feeling so comfortable about what the emus on the Aussie farms are used for. Is the oil a by-product, or is it more primary in Oz? Do they export the meat? Hmmmm...... If it's a by-product, like leather, I can deal with using it, but if it's more primary in Oz, then I'm not happy. Pity, cos I quite like the new emu oil. That's a new subject. I have an old emu oil that I keep in the fridge - hardly ever used it, and it's fine. This oil is more creamy coloured. Recently, from a DY order an emu oil sample arrived - it is more yellow, obviously this is the new rendition from skinbio. I must say I like the new version - the 'animal product' smell seems to have gone, that was quite present to my nose in the older version and I didn't like having that smell around my face, but I could easily use the new stuff. However, I'd like to know more about what happens to emu meat in Oz before I'd think of purchasing more. Skinbio people, I assume you purchase from birds farmed in the US? I guess I'll use up the older emu oil on feet. I read somewhere here that it's good for dry cracked soles. Mine are always like that. | ||||
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I agree with Deb--if you can't ethically use emu oil (or any animal products) I totally respect that. I honestly wish I had such fortitude. But there are so many good things to be had from our winged and four-legged kindred that if they're not endangered, I simply give thanks and use and eat what I get with respect. I have seen emu in the frozen section of my local health food store...it's a bit pricey, but I've been wanting to give it a try. Maybe now I'll go ahead and do it. Speaking of emu oil odor, for Lady Latte and Maya...I just recieved two samples from an emu oil farmer in Tennessee that are FABULOUS and have no odor at all. One is for "once refined" emu oil, which has all the toxins and other crudes taken out, but has more moisture in it (and thus a shorter shelf life) than "twice refined" (or completely refined and certified by the American Emu Association ) emu oil. Certified oil undergoes lab testing by an AEA chemist. I honestly found that I like the once refined consistency better...it was yellower and creamier than the certified oil. And although the owner told me I might get a little odor from the once refined, I didn't notice any at all. The emu oil I bought from the health food store, however, which is not certified, and is white and of an inferior consistency to the two samples I just got, has quite an odor. So I dunno if it's the manufacturers or what. The greatest thing about once refined is that it's cheap...you can get a gallon for $100. For a massage therapist or anyone who uses a lot of oil, that's fantastic. They also offer a bunch of different sizes for the certified emu oil, from 1oz up to a gallon (which is about $250--still a good deal). I even talked to the owner when I called (to ask specific questions about the difference between once refined and certified) and she couldn't have been nicer. She gave me my samples for free. Wonderful customer service, and my package got here in two days. If anyone's interested, here's the link: http://lbemuoil.com/ I hope SB doesn't mind me posting that on this d-board. I wasn't going to, even though I was excited about the products, but the direction of this thread inspired me to do it. | ||||
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I also wanted to say that I plan to order more products (once refined and certified) from these people in the very near future. I was very impressed. | ||||
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